Instant Pot Bone Broth – So easy. So healthy.

The Instant Pot has revolutionized the way we make so many things. From beans (dry to tender in less than an hour with no soaking! Seriously) to rice (dump it in, touch a button, and it’s perfect every time) to fall-off-the-bone ribs (tender, moist, and full of flavor in less than 45 minutes). Well, my friends, say hello to Instant Pot Bone Broth. One more amazing Instant Pot miracle that will change the way you cook and eat.

I’ll be the first to admit that I was the queen of canned or boxed broth. So easy and convenient. But then I started to wonder how much “real chicken” could be in those oh-so-convenient boxes and cans if they have a shelf life of a year or more…? I’m pretty sure I don’t want to be eating broth from a chicken that’s been on a shelf that long!

So I started to dabble with making authentic bone broth on the stove. What a time-consuming mess! Not for me! (My hat goes off to all of you who have the patience to babysit a pot full of bones and broth as is slowly (ever so slowly) pulls all of that healthy deliciousness out of the precious chicken bones. Back to the box it was for me.

Then I discovered Instant Pot Bone Broth! OMG… game changer! Was it true? Could I really get all that soul-warming, healing healthiness that used to take all day to create in about a couple of hours now thanks to my Instant Pot? Yes! It’s true, guys! And you’ll never go back to boxed.

How to make Instant Pot Bone Broth

Just grab any old chicken bones (or beef bones, if that’s what you’ve got) that you have left over from a whole chicken, chicken wings, drumsticks, whatever… Toss them into your Instant Pot inner pot. Add some veggie scraps you have around, such as onion peels, old celery stalks, carrot nubs, then top off with water. Press the Soup/Stew button and set the time for 120 minutes. Let naturally release. Strain the Instant Pot Bone Broth and pour into mason jars and store in the refrigerator for up to a week.

Use it in place of water when you make rice to add loads of fresh flavor

Check it out on my YouTube Channel!

Tips about the fat cap of Instant Pot Bone Broth

I’ve read a lot of people say that they skim the fat off the top of the Instant Pot Bone Broth as soon as it’s done cooking or after it cools just a bit. I do not do this because the fat cap actually acts as a protective barrier when it is on top. So after I strain the bone broth, I put it into containers in the refrigerator, allowing the fat cap to form.

Then when I use it, I simply peel the cap back and use however much broth I need, then replace the cap. This will make your Instant Pot Bone Broth last a little longer than it would if you completely skim the fat off before putting it in the refrigerator. I learned this tip from this great article on Chicken Stock from Simply Recipes.

The secret’s out! Now you can have healthy and delicious homemade Instant Pot Bone Broth in a small fraction of the time it used to take. Make it when you’re down with a cold or the flu, or just need a little extra healing power. It’s a miracle-worker!

Do you need a little help learning exactly how to use your Instant Pot? I’ve created a complete Video course just for you! Check it out here! “How To Be the Boss Of Your Instant Pot” Video Course

Place chicken carcass and bones into Instant Pot inner pot. Add celery stalks, onion (leave peel on) and any other veggie scraps you have to the pot. Pour the water over bones and vegetables until just covered. It should reach just below the 2/3 max fill line. Add salt if using.

Secure Instant Pot lid, ensuring the valve is turned toward sealing. Press the Soup/Stew or Manual/Pressure Cook button and set the time to 2 hours (or 120 minutes). It will take about 20 minutes to come to pressure, then the countdown timer will begin.

When the cooking cycle is complete, allow the pot to naturally release for 30 minutes. (Do not turn the pressure release valve during this time). Then turn the release valve toward venting to release any additional pressure.

Carefully remove the Instant Pot inner pot and strain into a large bowl through a colander or a fine sieve. If using a colander, throw the bones and veggies away and repeat the process, this time lining the colander with 2 layers of paper towels or cheesecloth to remove any remaining small bits. Do not skim the top of the strained broth.

Tansfer broth into storage containers such as mason jars or plastic storage containers and place into refrigerator. When ready to use, push fat cap aside with a knife or fork and pour desired amount of broth into recipe. Replace the fat cap on remaining broth and store back in refrigerator. The broth will last 7-10 days in the refrigerator.

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Comments

I’ve been doing my bone broth on the stove top or in the slow cooker for years now. (I really only do it in the summer, but supplement with collagen peptides year round.) Now I keep hearing about this Instant Pot, and it’s sounding more and more tempting!

Keeping it easy and tasty

Heather's my name. Food's my game. I'm here to show you the easiest way to get the BEST results in your kitchen. I'll make it easy for you to get simple, tasty, oh-so-delicious meals on the table for you and your crowd! (Oh... and a few cocktails too!)

Author of the best-selling "How to Cook with Your Instant Pot Mini" and featured on Oprah.com with the "Instant Pot Holiday Cookbook."

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